Swiss Alpine gingerbread "Magenbrot"
Votes: 3
Time: --
Complexity: easily
Complexity: easily
It's quite right that Magenbrot—a delicious, chocolate-covered gingerbread—is considered the most popular sweet in Switzerland. Although it looks similar to other gingerbread cookies, its texture isn't too heavy. This recipe for this popular Swiss treat is easy to recreate in your own kitchen.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
For the test:
- Sugar – 750 grams
- Flour – 750 grams
- Cocoa powder - 4 tablespoons
- Cinnamon powder - 3 teaspoons
- Cloves - 1/2 teaspoon
- Baking powder - 1 teaspoon
- Water – 400 ml
For the glaze:
- Dark chocolate – 200 grams
- Milk chocolate – 100 grams
- Water – 1 tablespoon
We recommend
Recipes with similar ingredients: flour, cocoa, cinnamon, carnation, dark chocolate, milk chocolate
Cooking the dish according to the recipe:
- Grind the spices in a blender or mortar, or sift them through a tea strainer.
- In a wide bowl, combine all the powdered ingredients for the dough, add water, and mix thoroughly. If the dough is too stiff, add more liquid; if it's too runny, add flour.
- From the dough, form small oblong flat cakes in the shape of bast shoes or sausages, about the thickness of a finger, and place them on a baking sheet lined with waxed paper.
- Preheat oven to 180°C (350°F) and bake for 20 minutes. A sharp knife inserted into the gingerbread should come out clean. Remove from oven and let cool. Cut the gingerbread into 2-3 cm wide slices crosswise.
- Now let's make the glaze; it's really simple. Melt the milk and dark chocolate with water in a wide bowl over a double boiler. That's it.
- Place the gingerbread cookies in a bowl with the chocolate glaze and generously drizzle with more hot chocolate. Remove to a wire rack or parchment paper to allow the chocolate to set.
You can store Swiss gingerbread in a cookie box.
Categories:
recipe / Desserts / Cookie / European cuisine
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